The origin of the Galayet Bandora recipe
The Jordan Valley, on the shores of the Dead Sea, is the lowest point on earth. It’s also the most fertile part of Jordan and tomatoes grow in abundance. And it is home to this Galayet Bandora recipe. Luckily for us: it spread!
Galayet Bandura is a delicious mezze, dip, side dish or whatever you like to call it. In Jordan they eat it with pita bread and garnish it with pine-nuts. And they know what they’re doing. Recommended!
Serves 2-3 as a side dish
- 5 tomatoes, chopped up
- 3 small cloves of garlic, chopped up
- 2 serrano or jalapeño peppers, ½ chopped up, 1 in full
- ½ onion
- Olive oil
- Pine nuts for garnishing
How to make Galayet Bandora
Prep time: 5 min. | Cook time: 10 min.
- Chop up ½ onion, ½ serrano or jalapeño pepper and 3 small cloves of garlic.
- Heat a few tablespoons of olive oil in a large saucepan.
- When the olive oil is hot, add the onion, both the chopped up pepper and the pepper in full and the garlic. Fry until the onion becomes translucent.
- Meanwhile chop up the tomatoes in very small dice.
- When the onion is translucent, add the tomatoes such that they cover the pan’s bottom.
- After a few minutes stir well and keep on frying until the tomatoes have lost most of their liquid.
- Season with pepper and salt to taste.
Garnish with pine nuts and serve with (pita) bread.
Recipe: Galayet Bandora
Prep: 5 min.
Cook: 10 min.
Total: 15 min.
Ingredients: tomato, onion, serrano pepper, olive oil, garlic, pine nuts
Type of meal: side dish, dip